2016 Casisano Rosso Di Montalcino
2016 Casisano Rosso Di Montalcino Intense ruby in color, it opens to the nose with an elegant complexity with characteristic aromas of fresh red fruit and spicy notes. Harmonic to the taste, it in fact has a great tannic structure and an excellent acidity; it presents an excellent and long aromatic persistence both on the nose and in the mouth, with marked characteristics of elegance and minerality, all elements of extraordinary longevity.
The Casisano Rosso di Montalcino is a red-fruited, traditional Sangiovese that comes from vineyards nestled in the southern hills of one of Italy’s most renowned wine producing areas, midway between the towns of Sant’Angelo in Colle and Castelnuovo dell’Abate in the heart of Montalcino. The wine is a classic expression of Sangiovese Grosso, the Sangiovese clone used to make both Rosso and Brunello di Montalcino.
Faithful representation of terroir and traditional winemaking methods are a high priority for the Tommasi family, who purchased the estate in 2015. Both the vine training system – single spurred cordon – and the fermentation process – 15 days in temperature-controlled stainless steel tanks followed by aging in Slavonian oak barrels – are the traditional methods of cultivating the vines and aging the wines. The result is a lively and elegant wine with a round medium body and soft, velvety tannins that perfectly reflects Montalcino’s unique terroir.
Red wine has been prevalent since prehistory (the period before written records) as winemaking originated and spread throughout the world. In this case, “red blend” refers to any red wine that contains more than one red grape variety in the final product, though certain red blends can have their own designation as varietal wines despite comprising multiple grapes.
For much of the history of European wine, red blends were in fact more common than single varietals, as winemaking was typically region-centric and featured grapes consolidated from vineyards across a given area. One famous example of this practice is the Bordeaux blend, which originated in the 18th or 19th century and usually comprises Cabernet Sauvignon, Merlot and Cabernet Franc.
Though prominent red blends such as Bordeaux still remain popular, many red blends have been associated with lower quality due to the assumption that the term indicates cheaper table wines. However, many high-quality wine producers still elect to produce red blends, and these wines can in fact offer many unique and delicious flavors due to the winery’s ability to custom design the profile of their product.